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Recent content by lovetosmoke
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Any advice would be wonderful. I cured a ham for 3 weeks and have it in the smoker as i am typing. What I would like to know is what temperature to smoke and cook to. My plan is to eat it at a later date. I will chill it than freeze it. Thanks for any help!!!
Just thought I would let everyone know about the Little Blue BBQ in Fairbury, Nebraska on September 5th and 6th. It is the Nebraska State Championship event. It has all the great tastes but not all the hoopla of the big cities.
I had a 70 year old man tell me a good salt brine for chicken is, that you add enough canning salt to float an egg. I am going to do about 40 chicken breasts for a friends party. The older gentlemen told me to brine them overnight. Is this to long?